MEXICAN PORK
3/4 pound (1 1/2 cups, drained) cooked pork, diced
1 (20 ounce) jar salsa
1 (4 ounce) can chopped green chilies, drained
1 (15.5 ounce) can black beans, rinsed and drained
1 cup low-fat Monterey Jack cheese, shredded
In a large pot, mix together the pork, salsa, black beans, and green chilies. Cover and cook over medium-heat until heated through.
Sprinkle with low-fat Monterey Jack cheese and serve.
Servings: 4
Source: USDA
3/4 pound (1 1/2 cups, drained) cooked pork, diced
1 (20 ounce) jar salsa
1 (4 ounce) can chopped green chilies, drained
1 (15.5 ounce) can black beans, rinsed and drained
1 cup low-fat Monterey Jack cheese, shredded
In a large pot, mix together the pork, salsa, black beans, and green chilies. Cover and cook over medium-heat until heated through.
Sprinkle with low-fat Monterey Jack cheese and serve.
Servings: 4
Source: USDA
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